Crispy Seed Crackers
Elevate your snacking game with these homemade Crispy Seed Crackers, a nutrient-packed and gluten-free delight that's both wholesome and irresistibly crunchy. Perfectly seasoned with garlic, onion powder, and dried herbs, these crackers boast a brilliant combination of chia, flax, pumpkin, sesame, and sunflower seeds, delivering a satisfying texture and rich flavor in every bite. With minimal prep and a simple baking process, these crackers are naturally vegan and high in fiber, making them the ideal healthy snack or accompaniment to dips, spreads, and cheese boards. Whether you're looking for a guilt-free treat or a versatile appetizer, these oven-baked seed crackers are sure to become your new favorite savory snack!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Chia seeds
- 3 tablespoons Flaxseeds
- 3 tablespoons Pumpkin seeds
- 3 tablespoons Sesame seeds
- 3 tablespoons Sunflower seeds
- 1 cup Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried herbs (like rosemary or thyme)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the chia seeds, flaxseeds, pumpkin seeds, sesame seeds, and sunflower seeds.
Add the water, olive oil, salt, garlic powder, onion powder, and dried herbs to the seed mixture. Stir well to combine ensuring all ingredients are well incorporated.
Let the mixture sit for about 10 minutes. This allows the chia seeds and flaxseeds to absorb the water and form a gel-like consistency, helping the mixture stick together.
Stir the mixture again, then spread it evenly on the prepared baking sheet. Use a spatula to smooth the mixture into a thin, even layer.
Bake in the preheated oven for about 30 minutes, then carefully remove the baking sheet. Score the mixture into cracker shapes using a knife or pizza cutter.
Return the baking sheet to the oven and continue baking for another 30 minutes or until the crackers are crisp and golden.
Remove from the oven and let cool completely on a wire rack. Once cooled, break the crackers along the scored lines.
Store the seed crackers in an airtight container for up to one week.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 2.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
